Every day is opening night.

Gallow Green, the Rooftop Lounge at the Mckittrick Hotel, Reopens for the Season This Weekend

Press Contact:

Rick Miramontez / Pete Sanders / Scott Braun / Jaron Caldwell

rick@oandmco.com / pete@oandmco.com / scott@oandmco.com / jaron@oandmco.com





G A L L O W   G R E E N  


APRIL 18, 2015



H E R B   F E S T I V A L

APRIL 18-20

New York, NY  (April 10, 2015) – The McKittrick Hotel (542 West 27th Street) will re-open its popular rooftop bar and lounge, Gallow Green, for the 2015 season on Saturday, April 18, 2015.  This past winter, the rooftop space at The McKittrick was inhabited by The Lodge, an intimate cabin hideaway set amongst a pine tree forest, which was open nightly for drinks as well as special events and private parties.  The Lodge returns in the fall.  Starting this weekend, the rooftop transforms into its lush, overgrown open-air garden lounge as the season kicks off with a three-day Herb Festival at Gallow Green, April18 – 20, including cocktail parties on Friday 4/18 & Monday 4/20 in the evening, and an Herb Festival Brunch on Sunday 4/19.  Reservation packages for Herb Festival can be booked at http://events.mckittrickhotel.com/herbfestival2015/.

Please note: Photos of Gallow Green are attached for your use.

Gallow Green is a meticulously-designed green space in the heart of Chelsea—steps away from the High Line—featuring an extensive cocktail and punch menu, vivid scenery, and a garden snack menu designed by Chef R.L. King.  Reservations nightly for parties of 8 or more are recommended, and can be booked by calling 212-564-1662.  Walk ups are welcome.  Gallow Green is open 5:00 p.m. – 11:00 p.m. on weeknights, with late night hours on the weekends.  Gallow Green will also offer weekly Sunday Brunch service, beginning at 11:30 a.m.  For more information on Gallow Green at The McKittrick Hotel, visit www.mckittrickhotel.com.        

Gallow Green is but one of the features of The McKittrick Hotel, which also houses the immersive theater spectacle Sleep No More, the jazz-age inspired Manderley Bar, and the fine dining experience The Heath, a full-service restaurant.

Notably, Gallow Green houses an aeroponic garden that produces vegetables all summer long to supply both Gallow Green and its sister restaurant, The Heath. The garden produces strawberries, lettuces of different size and color, summer squashes, cucumbers, tomatoes, and edible flowers and herbs. Most of the fruits and vegetables grown will also be used in the seasonal cocktails at Gallow Green and The Heath.

The Heath, the restaurant inside The McKittrick Hotel just below Gallow Green, offers a fine dining experience created by Sleep No More creators Punchdrunk with a menu by Chef R.L. King, featuring his modern take on classic American and British fare.  The Heath is open nightly Wednesdays through Saturdays.

Both Gallow Green and The Heath are extensions of the immersive theatre production Sleep No More. Created by UK-based Punchdrunk and produced in New York by EMURSIVE, Sleep No More tells Shakespeare’s classic tragedy Macbeth through a noir-inspired cinematic staging.

Sleep No More is produced by EMURSIVE (Jonathan Hochwald, Arthur Karpati, and Randy Weiner, principals) in association with rebecca gold productions. EMURSIVE produces immersive theatre in extraordinary places.




Twitter: @GallowGreen

www. facebook.com/gallowgreen

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Jonathan Hochwald, Arthur Karpati and Randy Weiner formed Emursive in 2010 to create immersive experiences in extraordinary places. Emursive’s first ever production is Sleep No More, Punchdrunk’s New York debut at The McKittrick Hotel, and the most monumental immersive installation ever presented in New York. Jonathan Hochwald is the president and founder of Madstone Productions, a New York-based producer and promoter of touring concerts and theatre. Arthur Karpati is an entrepreneur in the real estate, development, and entertainment sectors. He has produced several stage productions. Randy Weiner is a managing partner of The Box in New York City and London.

Punchdrunk’s current productions include The Drowned Man: A Hollywood Fable, a co-production with the National Theatre at Temple Studios in Paddington, and their New York debut Sleep No More at the legendary McKittrick Hotel in the Chelsea district. Sleep No More won a 2011 Drama Desk Award for Unique Theatrical Experience and a Special Citation For Design And Choreography at the 2010-11 Obie Awards. Other previous work includes The Borough (Aldeburgh Festival, 2013), The Crash of the Elysium (Manchester International Festival, 2011), The Duchess of Malfi (with ENO, 2010), Sleep No More (with the American Repertory Theatre, Boston, Mass., 2009), It Felt Like A Kiss (with Adam Curtis and Damon Albarn, Manchester International Festival, 2009), Tunnel 228 (in collaboration with The Old Vic, 2009), The Masque of the Red Death (2008) and Faust (in collaboration with the National Theatre, 2006). In 2008, the company formed its education and outreach department, Punchdrunk Enrichment, which now works with schools and community groups across London to deliver innovative participatory projects. Their most recent show The House Where Winter Lives delighted young audiences at the Discover Children’s Story Centre in Stratford last Christmas and will play at Perth International Arts Festival in February 2014. As well as producing epic theatrical productions, Punchdrunk occasionally works with corporate partners in the execution of unusual experiential projects and events. www.punchdrunk.com.

Chef R.L. King is the executive chef of The Heath restaurant in New York City. King took his first job as a dishwasher and line cook at the Hyatt Regency in Hilton Head, South Carolina, and from there, he followed his passion for food throughout South Carolina, learning his craft in Low Country restaurants. King deepened his culinary roots when he jumped to Charleston, S.C. and worked as a sauté cook at Slightly North of Broad (S.N.O.B.) with Chef Frank Lee. After two years at S.N.O.B., he became the morning sous chef. When S.N.O.B. opened a sister restaurant, The Old Village Post House, King was offered the position of chef de cuisine where for almost two years, King helped to grow the business and gain a firsthand understanding of what it really takes to operate a kitchen and restaurant. His next move took him to Washington D.C. where he landed at Vidalia working with Chef R.J. Cooper. During his time at Vidalia, the restaurant was honored with a James Beard award and named one of the top restaurants in the city two years running. On his days off, he also worked at the Dupont Circle farmer’s market selling fruit and vegetables for Quaker Valley Orchards out of Pennsylvania. After leaving Vidalia, King moved down the block and helped open Eric Ripert’s restaurant, West End Bistro. During his time there as sous chef, West End Bistro was named best new restaurant in DC. After leaving West End, King worked around D.C. consulting for a variety of different restaurants, including Circle Bistro. From D.C. to New York City, King has resided as Executive Chef at Hundred Acres.